Beruflich Dokumente
Kultur Dokumente
Knife Skills
Identify and distinguish knife types and
related terminology.
Demonstrate knife sharpening skills and
proper knife care.
Demonstrate basic knife cuts.
Breakfast Foods
Identify and prepare breakfast starches.
Identify and prepare breakfast meats.
Identify and prepare different styles of eggs.
Identify and prepare cereals.
Identify storage methods for breakfast foods.
Nutritional Values
Describe the basic food groups; make healthy food choices.
Describe healthy cooking techniques.
Describe different sources of nutrients and their effects.
Employment Skills
Exhibit understanding of professional behavior, appearance, and interviewing
Skills.
Display knowledge of various job profiles and chain of command.
Written Assessment:
Administration Time: 3 hours
Areas Covered:
Recipes 5%
Knife Skills 5%
Large and Small Equipment 5%
Food Safety and Sanitation 13%
Cold Food Preparation 9%
Fruits, Vegetables, and Starches 9%
Bakery Products 6%
Stocks, Sauces, and Hot Soups 7%
Meats, Poultry, Fish and Seafood 8%
Breakfast Foods 9%
Dairy Products and Alternatives 10%
Receiving and Storage 5%
Nutritional Values 5%
Employability Skills 4%
Sample Questions:
1. 1.Food that heats and defrosts most quickly in a microwave contains a lot of
A. salt
B. flour
C. water
D. iron
Performance Assessment:
Administration Time: 2 hours and 50 minutes
Number of Jobs: 7
Areas Covered:
15% Comprehensive Skills
Safety and sanitation procedure, knife safety skills – overall, organization, use of
tools and equipment – overall, Job 1.
Participant Activity: The participant will sharpen a chef’s knife on a stone, hone the
chef’s knife on steel, and handle the knife safely and properly throughout the job.